Bone Black

Bone Black Tempera on Bristol

 Although there were various methods of making a charcoal black (grape vines, walnut husks, etc.), I have been fascinated with making bone black lately.  This type of pigment can be made from any type of bone, though the bones of fish or birds are the easiest to use because of their size and increased surface area.  

Charcoalized chicken bones after removal from coals

For this experiment, I took the bones of a roast chicken and, after the meat was consumed, made a bone broth from the remnants.  This makes a healthful soup and also makes the bones soft and easy to clean.  Making bone black requires that the bones be entirely sealed off from air in order for them to charcoalize.  To accomplish this, I sealed them in several layers of aluminum foil before placing them in the coals of a fire.  I just left them there as we cooked dinner over the flames, and after we ate, I removed the foil packet and allowed it to cool.  The blackened bones within can then be powdered and worked up in the same method as any other pigment.

I decided to test mine out in an egg tempura that would seal the pigment in as it dried, avoiding any smudging later on.  It ground up so smooth and the warm black gave a rich, intense color.  I definitely look forward to making more of this in the future!